Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight. Prepare grill. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Note: Store cooked pork in refrigerator for up to 2 days.

This can be cut down to serve 2,4, or 6; just change the number of chops but keep the marinade the same. You can also broil in the oven (which is what we did)

Mix together marshmallow cream, vanilla, peanut butter and syrup. Melt in
microwave on High for 30 seconds. Stir and continue microwaving at 15 second intervals til it can be stirred smooth. Add cereal and stir until well-blended.

Press into 8x8 pan coated with cooking spray. (I put baggies sprayed with cooking spray over my hands;works great to press!) Refrigerate until cool. If desired, drizzle with the Hershey's syrup. Cut into 16 squares.
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Preheat oven to 325 degrees. Gradually add powdered milk to liquid milk and mix until dissolved. Add egg substitute, sugar, and vanilla and mix well.
Place raspberries evenly in the bottom of six, 6-8 ounce custard cups or desert bowls. Pour mixture over raspberries. Place custard cups in a baking dish filled with 1 inch of water for 30-40 minutes or until custard is set. Sprinkle 1-teaspoon brown sugar over each cup. Broil with tops 4-6 inches from heat for 2-3 minutes or until brown sugar is melted. Serve immediately.
Makes 6 Servings